METHOD OF CHOCOLATE PASTE PRODUCTION, MACHINE AND COMPACT INSTALLATION FOR CHOCOLATE PASTE PROCESSING

摘要

FIELD: food products. ^ SUBSTANCE: method involves dry preliminary roll milling of raw materials, conching product in U-shape conche for intensive chocolate processing, liquefaction and cooling of chocolate paste and final roll milling of chocolate paste. Machine for chocolate paste processing comprises U-shape conche, rotating blades on the mixer axis and fixed mixer blades to intensify preheated air impact on the dry chocolate paste with the air being supplied by forced ventilation with high-pressure fan driven by electric motor as well as heating element of electrical resistance. Compact installation for chocolate paste processing comprises interconnected equipment where sugar mill is placed above the U-shape conche and serves for dry grinding of the ingredients supplied directly into U-shape conche; it is connected to cacao mill on the U-shape conche side wall thus forming uniform equipment unit which occupies little space. Efficiency of chocolate coating processing is increased. ^ EFFECT: improving homogenisation of the mixed paste and facilitating following roll milling on a refiner. ^ 12 cl, 6 dwg, 1 ex